Bajiyos|Djiboutian Fried Vegetables|Aloo Pakora -msk

Name: Bajiyos|Djiboutian Fried Vegetables|Aloo Pakora
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 medium-size potato; 1 cup besan /gram flour; 2 tbsp rice flour; ½ tsp ajwain/carom seeds; ¼ tsp red chilli powder; A pinch of hing/asafoetida; ⅔ to ¾ cup water; A pinch of baking soda; Salt as needed; 300 ml Oil for deep frying

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Bajiyos /Djiboutian Fried Vegetables/ Aloo Pakora

Bajiyos|Djiboutian Fried Vegetables|Aloo Pakora are a must for this rainy season.

Tea and pakora and rains while you are cosy at home.

Hi! Joining me again today in my foodie trip around the world in 30 days?

Today let’s visit Djibouti, officially the Republic of Djibouti, it’s a country located in the Horn of Africa bordered by Eritrea in the north, Ethiopia in the west and south, and Somalia in the Southeast. The remainder of the border is formed by the Red Sea and the Gulf of Aden at the east.

Djibouti is a multi-ethnic nation with a population of over 810,000 inhabitants. The Somali and Afar make up the two largest ethnic groups. Both speak Afro-Asiatic languages, which serve as recognized national languages. Arabic and French constitute the country’s two official
languages. Islam is a predominant religion in the region.

According to Wikipedia, “Djiboutian cuisine consists of a mixture of Somali, Afar, Ethiopian, Yemeni and French cuisine, with some additional Asian influences. Local dishes are commonly
prepared using a lot of Middle Eastern spices, ranging from saffron to cinnamon.

Spicy dishes come in many variations, from the traditional Fah-fah or “Soupe Djiboutienne”
(spicy boiled beef) to the yetakelt wet (spicy mixed vegetable stew). Xalwo (halva) is a popular confection eaten during festive occasions, such as Eid celebrations or wedding receptions. After
meals, homes are traditionally perfumed using incense (cuunsi) or frankincense (lubaan), which is prepared inside an incense burner referred to as a dabqaad.”What caught my eye here was, ” Sambuusa, the Somali version of the triangular samosa snack, is commonly eaten throughout Djibouti during the afur (iftar). The local variant is spiced with hot green pepper, and the main ingredient is often ground goat meat or fish. Xalwo(pronounced “halwo”)
or halva is a popular confection served during special occasions, such as Eid celebrations or wedding receptions.

Garoobey is one of the staple dishes of Djibouti. Oats porridge, it is prepared by soaking oats in milk and is flavoured with cumin or cumin powder. Bajiyos are a regular fixture at the table and in street shops, particularly when it is time to break the fast during Ramadan.

They are part of the four essential elements of the Djiboutian afternoon tea.
Fruits such as mango, guava (seytuun), banana (moos)are also eaten throughout the day as snacks.”

Sounds familiar does it not?

The variety of ingredients used to make the bajiyos or bhajiyas or pakoras is amazing. I was surprised to hear about making them with cucumber, and butternut squash. That is totally new to me.

I stuck to just potato, I know it’s totally out of character especially with a name like the Mad Scientist but there is a limit to my families patience with my experiments!!!
I have been feeding them totally international and….

Okay, this was deep frying I would rather not do it. I kept postponing it till the last possible
moment.

Bajiyos|Djiboutian Fried Vegetables|Aloo Pakora

Cuisine: Djiboutian

Ingredients:

1 medium-size potato
1 cup besan /gram flour
2 tbsp rice flour
½ tsp ajwain/carom seeds
¼ tsp red chilli powder
A pinch of hing/asafoetida
⅔ to ¾ cup water
A pinch of baking soda
Salt as needed

Method:

Slice the potatoes thinly in rounds. Keep them in water till needed.
Mix well the besan, rice flour, ajwain, red chilli powder, hing and soda with water. Remember to use little water as more can be added if needed. The batter has to be thick.
Check the seasoning and add more if required.
Heat oil for frying in a kadhai/wok.
Now transfer the potato slices, few at a time to a clean kitchen napkin so that the slices
are not damp.
Dip each potato slice in the batter and place it gently in hot oil.
Add 5-6 potato slices each time.
Fry till golden and crisp.
Drain on paper towels.
Repeat with the rest of the slices.
Serve with chutney or tomato sauce.

Bajiyos|Djiboutian Fried Vegetables|Aloo Pakora

The Asian influence on Djiboutian Cuisine!

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Course: Appetizers-Starters, Snack

Cuisine: Djiboutian Cuisine

Keyword: Bajiyos, Bhajiya, Deep Fried, Pakada, Pakora

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: servins

Author: ArchanaPotdar

Equipment

Kadhai/wok
Bowl for mixing
Tray
Slotted Spoon

Ingredients

1 medium-size potato
1 cup besan /gram flour
2 tbsp rice flour
½ tsp ajwain/carom seeds
¼ tsp red chilli powder
A pinch of hing/asafoetida
⅔ to ¾ cup water
A pinch of baking soda
Salt as needed
300 ml Oil for deep frying

Instructions

Slice the potatoes thinly in rounds. Keep them in water till needed.
Mix well the besan, rice flour, ajwain, red chilli powder, hing and soda with water. Remember to use little water as more can be added if needed. The batter has to be thick.
Check the seasoning and add more if required.
Heat oil for frying in a kadhai/wok.
Now transfer the potato slices, few at a time to a clean kitchen napkin so that the slices  are not damp.
Dip each potato slice in the batter and place it gently in hot oil.
Add 5-6 potato slices each time.
Fry till golden and crisp.
Drain on paper towels.
Repeat with the rest of the slices.
Serve with chutney or tomato sauce.

Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!

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Comments

Padma Rekha says

September 04, 2014 at 8:05 am

Most of the African recipe are very similar to each other and with India.Perfect tea time snack.

Padma Rekha says

September 04, 2014 at 8:05 am

Most of the African recipe are very similar to each other and with India.Perfect tea time snack.

Sapana Behl says

September 04, 2014 at 4:20 pm

I am Always ready for potatoes and this one is my fav, yours looks tempting !

Srivalli says

September 04, 2014 at 4:24 pm

Oh my goodness Archana, now I must visit this place sometime..very nice bhajjis..:)…lol imagine going all the way there and eating our own bhajjis..hahah..very nice colour in btw..

Usha says

September 04, 2014 at 4:59 pm

This is similar to our aloo pakoda. Looks like the cuisine of this country is so similar to Indian. Even Priya Sri's recipe is similar to Indian food. Nice choice of country and recipe.

Varadas Kitchen says

September 04, 2014 at 5:42 pm

This is just like Indian pakoda. Your picture with the tea cup looks so good, now I feel like I have to make some.

Priya Suresh says

September 04, 2014 at 7:26 pm

Super crispy bajiyos, who can resist to it.

Harini-Jaya R says

September 04, 2014 at 8:28 pm

Good one, Archana. I agree with Padma, there are many similarities between many African and Indian recipes.

Sangeetha Priya says

September 04, 2014 at 9:55 pm

Tempting pakoras, love it!!!

Suma Gandlur says

September 04, 2014 at 10:12 pm

Perfect mouthwatering snack to go along with that tea.

Pavani N says

September 05, 2014 at 1:41 am

Love these aloo bhujias.. Perfect tea time snack 🙂

Chef Mireille says

September 05, 2014 at 1:49 am

would have loved to see the cucumber and squash version also

Manjula Bharath says

September 05, 2014 at 4:01 am

wow thats nice to here there are even aloo pakoras had around the world 🙂 Looks very tempting and perfect tea time snack 🙂

The Pumpkin Farm says

September 05, 2014 at 6:23 pm

sometimes u feel it is indeed a small world..what a complicated name for the humble aloo pakora , they have turned lovely

vaishali sabnani says

September 06, 2014 at 4:46 am

Who can say this is international cuisine. .try the cucumber and squash next time. .your family will love the experiment. .because they do taste yum..I have tried those.
Loving the pics and bhajiyas.

Padmajha PJ says

September 07, 2014 at 12:33 am

SO many similarities in cuisines across the globe! This version of bajji sounds equally delicious!

Gayathri Kumar says

September 09, 2014 at 6:18 am

Pakoras are my fav snacks and this looks so much like our version. Delicious…

Priya Srinivasan says

September 11, 2014 at 9:32 pm

Bhajiya has come out so good!! With a cup of hot tea all we need is a little rain to make the mood!

Sreevalli E says

October 10, 2014 at 12:37 am

Tempting & one of my favorite evening snack.

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